Ingredients:

HEALTHY NOTE: After seeing how fast, fun and easy these chips are to make, you’ll wonder why anyone buys the kind in the bag. These crunchy snacks provide a good source of calcium, iron and fiber, all for a fraction of the calories and fat of packaged tortilla chips. These chips are so tasty they probably won’t make it off the cookie sheet to the bowl before most of them are eaten. You can easily vary the shapes by cutting strips instead of triangles, to keep things interesting and new.

12 (6-inch) round corn tortillas (white or yellow)
2 tablespoons extra-virgin olive oil
1 teaspoon salt

Directions:

Preheat oven to 400 degrees.

Brush both sides of the tortilla with oil. Stack 6 of them together and, using kitchen shears or scissors, cut the stack into 8 triangles, for a total of 48 chips. Repeat with the final 6 tortillas. Scatter the chips in a single layer onto a large cookie sheet and sprinkle them evenly with salt. Bake for 10 minutes, then flip them using a wide spatula and bake for another 8 to 10 minutes until crispy and golden brown.

(Copyright 2007 by Missy Lapine. All rights reserved under the Pan-American and International Copyright Conventions. Reprinted from The Sneaky Chef with permission of Running Press and Missy Lapine.)

Yield:

96 tortilla chips